Name: Salmon Sushi Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz salmon fillet; 0.5 cup cooked sushi rice; 0.3 cup shelled edamame; 0.5 cup sliced cucumber; 2 tbsp rice vinegar; 1 tbsp tamari; 0.25 tsp garlic powder; 0.25 tsp ginger powder; 0.5 tsp sesame seeds; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 sheet nori seaweed

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Salmon Sushi Rice Bowl

Pan-seared salmon served over seasoned sushi rice with crisp cucumbers and edamame, finished with a drizzle of savory tamari for a refreshing crunch.

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NUTRITION

Protein

46.3g

Fat

25.6g

Carbs

41.1g

SERVINGS

1 serving

INGREDIENTS

6 oz salmon fillet

0.5 cup cooked sushi rice

0.3 cup shelled edamame

0.5 cup sliced cucumber

2 tbsp rice vinegar

1 tbsp tamari

0.25 tsp garlic powder

0.25 tsp ginger powder

0.5 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

1 sheet nori seaweed

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PREPARATION

1
Season the salmon fillet evenly on both sides with the sea salt, black pepper, garlic powder, and ginger powder.
2
Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is crispy and the flesh is cooked through.
3
While the salmon cooks, toss the cooked sushi rice with 1 tablespoon of rice vinegar in a small bowl to lightly season it.
4
Slice the cooked salmon into bite-sized cubes or leave it whole, depending on your preference.
5
Assemble the bowl by placing the seasoned rice at the base, then topping it with the salmon, shelled edamame, and sliced cucumbers.
6
Drizzle the remaining rice vinegar and tamari over the bowl, then garnish with crumbled nori seaweed and sesame seeds.